Fiery Smashed Black Bean & Veggie Quesadillas
with Sour Cream & Tomato Salsa
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
Stress less about dinnertime thanks to this dish with maximum flavour and minimal effort. Make an easy black bean filling for the quesadillas flavoured with our tasty spice blend, that works perfectly with sour cream and a refreshing tomato salsa.
Ingredients
1 packet
black beans
1 tin
corn kernels
1
brown onion
1 sachet
Mexican Fiesta spice blend
1 packet
tomato paste
1 bag
baby spinach leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk)
1
tomato
1 bag
coriander
1 packet
Light Sour Cream
(Contains: Milk)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain and rinse black beans. • Drain corn kernels. • Finely chop brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook black beans, onion and corn, stirring, until tender, 2-3 minutes. Lightly mash black bean mixture with a potato masher or fork. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and tomato paste and cook, stirring, until fragrant, 1 minute. • Stir in the water, butter and baby spinach leaves, until wilted and combined, 1-2 minutes.
• Arrange mini flourtortillas over a lined oven tray. Divide bean mixture among tortillas, spooning it onto one half of each tortilla, then top with Cheddar cheese. • Fold empty half of each tortilla over to enclose filling. Press down with spatula. Brush or spray tortillas with a drizzle of olive oil and season. • Bake quesadillas until cheese has melted and tortillas are golden, 8-10 minutes. Spoon any overflowing filling back into quesadillas.
TIP: Place a sheet of baking paper and a second oven tray on top of the quesadillas if they unfold during cooking.
• Meanwhile, finely chop tomato and coriander. • In a medium bowl, combine tomato, coriander and a drizzle of white wine vinegar and olive oil. Season.
• Divide fiery smashed black bean and veggie quesadillas between plates. • Top with tomato salsa. Serve with a dollop of light sour cream. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican-inspired dish, though some found it a bit bland and suggested adding more spice or cheese for extra flavour.
- Ease of prep: Quick and easy to make, with clear instructions. Even a 10-year-old successfully cooked this meal.
- Suggestions: Several recommended adding avocado, more cheese, and swapping vinegar for lime juice in the salsa for a more authentic taste.
- Leftovers: Some found the portions small for dinner, while others had enough to save for a delicious lunch the next day.
- Texture: A few noted the filling was quite soft; adding more corn or capsicum could provide extra crunch.
